Source:

Teresa

Serves/Makes:4

Ingredients

• 1/3 cup (80 ml) flour
• 1-1/2 tsp (7 ml) dried basil
• 1 tsp (5 ml) salt plus more to taste
• 3/4 tsp (4 ml) dried leaf oregano
• 1/4 tsp (1 ml) each: dried leaf thyme, freshly ground pepper
• 1/8 tsp (1 ml) each: dried crushed rosemary, rubbed sage
• 1 cut-up broiler/fryer chicken, about 3 lbs (1.4 kg).
• 1/2 cup (125 ml) olive oil
• 3 baking potatoes, peeled, cut into lengthwise wedges
• 3 cloves garlic, minced
• 3 tbsp (45 ml) minced fresh parsley
• 3/4 cup (175 ml) dry white wine

Preparation

• Mix flour, basil, 1 tsp (5 ml) salt, oregano, thyme, pepper, rosemary and sage in shallow dish.
• Dredge chicken in flour mixture.
• Shake off excess.
• Heat oil in 12-inch cast-iron or other oven-safe skillet over medium-high heat until hot.
• Add chicken pieces in single layer.
• Fry, turning occasionally, until light brown on all sides, about 15 minutes.
• Remove to paper towels.
• Repeat until all pieces are fried.
• Heat oven to 375 degrees (200 C.).
• Add potato wedges to same skillet.
• Sprinkle with salt to taste.
• Fry, turning occasionally, until light brown on all sides, about 10 minutes.
• Remove to paper towels.
• Pour off all but 2 tbsp (30 ml) of the fat from skillet.
• Put chicken and potatoes back into skillet.
• Sprinkle with garlic and parsley.
• Pour wine over all.
• Bake, uncovered, until potatoes are fork-tender, thigh juices run clear and thermometer reads 165 degrees (70 C.), 25-30 minutes. (If chicken is done and potatoes are not, raise heat to 425 degrees (225 C.). Remove chicken to plate; cover. Let chicken stand until potatoes are done.)
• Serve with pan juices.

Comments

Recipe from the Chicago Tribune's Test Kitchen.